Thai Chicken Curry Rice Bowls
Try it with zucchini in the summer and butternut squash in the fall.
“These versatile curry bowls can be served with whatever vegetables you have on hand,” says San Francisco-based chef Lynda Marren. “Using coconut milk instead of cream is a healthy swap that yields an equally luscious consistency.”
- ½ pound chicken thighs, skinless, boneless, cut into 1-inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons vegetable oil, divided
- ¼ cup carrots, chopped
- 2 tablespoons onion, diced
- ¼ red bell pepper, diced
- ¼ cup zucchini, diced
- ¼ stalk lemongrass, minced
- 2 tablespoons red curry paste
- 2 teaspoons fish sauce
- 1 cup unsweetened coconut milk
- 1 cup chicken broth
- 1 lime, cut in half
- 1 cup cooked brown rice
For the garnish:
- 1 tablespoon fresh cilantro, chopped
- ¼ cup green onions, sliced
- ¼ cup toasted cashews, chopped
- 1 lime wedge
Place chicken in a large bowl and sprinkle with salt and pepper. Toss to coat.
Place one tablespoon vegetable oil in a large pan and warm over medium heat. Add chicken to the pan and sauté until browned and cooked through, about five minutes; remove from heat and set aside.
Add remaining tablespoon of oil to pan. Add in carrots, onion, red bell pepper, zucchini, and lemongrass and cook until just softened, about five minutes.
Stir in red curry paste and fish sauce. Lower heat and cook for five minutes, stirring occasionally.
Add the coconut milk and chicken broth. Bring to a low boil over medium heat and cook for 10 minutes then reduce heat to low. Add chicken, stir all ingredients well and cook until heated through, about three minutes. Remove from heat and place in an airtight container.
Place brown rice in a separate container and all four garnish ingredients in another separate container; store everything in the fridge.
Place chicken curry over brown rice and microwave for 90 seconds. Garnish with cilantro, green onions, cashews, and a squeeze of lime.